Vienna Stewed Carrots

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks
of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of
baking-powder and stir together with 1 cup of milk. Add the whites of
eggs, beaten to a stiff froth with a pinch of salt. Flavor with
rose-water. Bake in a moderate oven until done.